Galician style fresh cod with potatoes

Why should you make Galician-style fresh cod with potatoes?

It is a simple recipe to prepare fresh codone of the most common in Galicia and it suits fish very well. A rich and substantial garlic sauce with a good extra virgin olive oil, a quality paprika, a certain skill when adding the paprika, preventing it from burning with too hot oil, some fresh and tasty garlic and success.

As something optional, there is the matter of adding a splash of vinegar to the garlic sauce once we have added the paprika, I love it but there are people who can't stand it, a matter of taste.

From there, complete the dish with whatever you want, in the case of this recipe I have added boiled eggs and peas to complete portions and because we also like both very much.

The I always cook peas separately Because I have had bad experiences that they came out too hard and the rest of the ingredients in the pot were already tender and the peas were hard, now I give them the time they need and add them cooked to the main pot when everything else is done. cooked.

The cod gathers millions of faithful and my family is no exception, although the Cod Portuguese we love him cod with cauliflower I repeat it often because my eldest son, the Vigil stew or chickpeas with cod It is never absent in my house during Holy Week and also a couple more times a year, however the rice farmers in my house adore above all the Rice with chickpeas and cod and is not for less.

Galician style fresh cod with potatoes

frabisa

Plato Main dish

Kitchen GALICIAN CUISINE

• 1,200 kg fresh cod loin cut into 4 pieces
• 3 or 4 dad
• 200 gram frozen peas
• two boiled eggs
• two garlic cloves
• 1 cda sweet paprika
• 1 cda vinegar (optional)
• extra virgin olive oil
• chopped fresh parsley for presentation

• Peel and wash the potatoes. Cut them into thick slices and cook them in salted water for about 12 minutes (depending on the thickness of the potatoes).

• Add the fish pieces (previously sprinkled with salt) and cook for another 8 minutes.

• Cook the peas separately (without salt so as not to spoil their color), once tender, drain and transfer to a bowl of ice water to stop the cooking. Drain and reserve.

• Cook the eggs for about 12 or 14 minutes with salt and a splash of vinegar. Transfer to a bowl of ice water. Peel and reserve.

• Put a good jet of olive oil in a frying pan and brown the sliced ​​garlic cloves. Remove the pan from the heat, add the paprika, mix well, add a splash of vinegar (optional) and set aside.

• Once the fish and potatoes have been cooked, drain, add the peas, the garlic sauce with the quartered eggs.

• Serve with chopped parsley sprinkled on the surface

Other recipes with fish

Other recipes that may interest you